Salted Caramel Buttercream Sticky Toffee Cake
Butterless sour cream sticky toffee cake paired with salted caramel buttercream, sweet and irresistible.
Ingredients
natural yogurt
120g (small cup)
sunflower oil
1 yogurt cup's worth
light brown sugar
2 yogurt cups' worth
large free-range eggs
3
self-raising flour
3 yogurt cups' worth
baking powder
1 teaspoon
unsalted butter (softened)
100g
full-fat cream cheese
75g
icing sugar
150g
caramel sauce or toffee sauce
3 tablespoons
sea salt
1 teaspoon
Instructions
1
Make the sponge cake
Preheat the oven to 180°C. Using a hand whisk, beat together the yogurt, oil and sugar, add the eggs, then fold in the flour, baking powder and a pinch of salt. Divide the batter between paper cases and bake on the middle shelf of the oven for about 15 minutes until risen and springy. Remove and cool on a wire rack.
2
Make the caramel frosting
Meanwhile, make the frosting. Using an electric whisk, beat the butter, cream cheese and icing sugar for at least 5 minutes until smooth, then add the caramel and sea salt. Transfer to a piping bag fitted with a star nozzle and pipe swirls onto each cupcake. Sprinkle with demerara sugar to decorate.
